Greek Pasta Salad
Try this Greek Pasta Salad recipe, or contribute your own.
Try this Greek Pasta Salad recipe, or contribute your own.
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon white sugar
- 2 1/2 cups cooked elbow macaroni
- 3 cups fresh sliced mushrooms
- 1 cup sliced red bell peppers
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped green onions
- 3/4 cup sliced pepperoni sausage cut into strips
- 15 cherry tomatoes halved
- 1 (4 ounce) can whole black olives
- Carbohydrate 47.1556472009517 g
- Cholesterol 25.03125 mg
- Fat 14.1179512585393 g
- Fiber 3.38885617611954 g
- Protein 12.617549374934 g
- Saturated Fat 5.39968375117164 g
- Serving Size 1 1 Serving (212g)
- Sodium 317.637437244186 mg
- Sugar 43.7667910248322 g
- Trans Fat 0.939231125222771 g
- Calories 371 calories
Step-by-step
- In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar.
- Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni.
- Toss until evenly coated.
- Cover, and chill 2 hours or overnight.
I love a good pasta salad, especially during the summer months. They're so refreshing and easy to make, and they're perfect for a potluck or picnic. This Greek Pasta Salad is one of my favorites. It's packed with flavor from the fresh vegetables, herbs, and feta cheese. Plus, it's a great way to use up leftover pasta.
To make this salad, simply whisk together the olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar in a large bowl. Then, add the cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover and chill for at least 2 hours, or overnight. The flavors will meld together and the salad will be even more delicious the next day.
